This light and crunchy salad is such a welcome change after all the holiday indulgences. I love how easily this comes together, and the addition of the sweet raisins pair exceptionally well with the spiced chickpeas for a wonderful combination of sweet and savory.

Nachos certainly have a time and place. When I was in college, that time and place broadened exponentially to include pretty much anywhere and any time, but today things have certainly changed. We make nachos occasionally when the Super Bowl is on or when a group of friends are over to watch a movie, so to try and persuade me that nachos belong on the breakfast table would be stretch, but after working on this recipe, I’m a changed woman.

Now that the Thanksgiving meal has been eaten and everyone has had a chance to share what they’re thankful for, it’s time to save some money. Even if you don’t plan to stand in line or camp out for the best deal on a new TV, you can still take advantage of the lower prices that accompany the official start of the holiday shopping season.

To help you out, we’ve compiled some of the best deals on kitchen goods. So whether you’re braving the crowds or shopping online, here are a few deals to pay attention to.

A couple years ago I realized that I like the idea of Thanksgiving leftovers more than the actual leftovers themselves. After I’ve finished off my second day of Thanksgiving dinner and requisite turkey sandwiches, there still seems to be a never-ending plate of turkey. And by that point, I’m over turkey and gravy.

Since I can’t bring myself to just toss the remaining turkey, the obvious solution is to reinvent my turkey leftovers into a totally different meal — like spiced enchiladas topped with gooey, melted cheese.

Now that Thanksgiving is over, it’s time to cut the tree and deck the halls and all that. Some of us are more inclined than others to drag greenery into our homes at Christmastime, and some of you I am sure cannot abide the mess. But there is one piece of fresh greenery that I promise is worth the expense: a bay wreath.

When I ask fellow cooks about their favorite cookbooks of the last several years, there is one name that invariably comes up: Ottolenghi. Yotam Ottolenghi’s brand of Mediterranean, vegetable-forward cooking gained followers and fans at his London delis and restaurants, but it found an even wider and more avid audience through his books.

What makes Ottolenghi so special? Nearly any Ottolenghi recipe is very, very good to eat for lunch, and this recipe, for a rice and chicken salad, exemplifies that perfectly.

Whether you just rolled out a flaky, homemade buttery pie crust, or took a store-bought one out of the freezer (no shame in that!), there’s one more crucial step before you pop that pie into the oven and wish it well: brushing the dough with a glaze. But which glaze gets you the result you want? What does whole egg do to create a burnished finish? Cream? Sugar?

We decided to test out a few popular glazes on pie dough strips and see how they make that pie crust pop!

“Voting with your fork” is often a euphemism invoked to rally consumers to make food choices that impact a larger shift in the cultural paradigm of how our food is produced and marketed. What may have seemed like a lofty goal in the beginning — to effectively change the food system through our eating and purchasing habits — has caused numerous ripples in what were previously stagnant waters. Larger food brands are feeling the heat, while smaller, mission-driven brands with a focus on “health” are steadily reaching double-digit growth.